Panettone Mix - Pandoro
Ingredients
Part Acabamento
Part Reforço
Part Esponja
Process
01. Place the wheat flour and part of the cold water (220 ml) in the mixer and mix on low speed (speed 1) until the dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix until homogeneous. Note: Do not reach the veil point.
03. Pre-shape the dough into a ball.
04. Cover with plastic. Rest for 1 hour.
BOOST
01. Place Zeelandia Panettone and unsalted butter in the mixer and mix on low speed (speed 1) for approximately 1 minute.
02. Add the sponge, egg yolks, orange zest, and part of the cold water (200 ml) and mix on low speed (speed 1) for another 3 minutes.
03. Gradually add the remaining cold water (200 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Divide into 500 g pieces. Pre-shape into a ball.
05. Cover with plastic. Rest for 30 minutes.
06. Pre-shape again and place into previously greased pandoro molds.
07. Ferment in a fermentation chamber (32°C) for approximately 3 hours or until ready.
08. Bake at 180°C for approximately 50 minutes in a deck oven.
09. Unmold and cool.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 50 minutes.
FINISHING
01. Place Zeelandia Icing Sugar and starch in a container and mix until homogeneous.
02. Sift the mixture over the pandoros.
03. Package.
Yield
7 Units of 450 g
Equipment
Mixer , Oven , Sieve , Scale , Pandoro Mold , Container , Fermentation Chamber
Suggested shelf life
360
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 237 | % VD (*) |
| Carboidratos (g) | 35 | % VD (*) |
| Açúcares totais (g) | 9.2 | % VD (*) |
| Aç adicionados (g) | 8.6 | % VD (*) |
| Proteínas (g) | 5.5 | % VD (*) |
| Gorduras totais (g) | 8.2 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 138 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Panettone Mix - Pandoro
Ingredients
Part Esponja
How to make it
SPONGE
01. Place the wheat flour and part of the cold water (220 ml) in the mixer and mix on low speed (speed 1) until the dough forms.
02. Add the fresh yeast and the remaining cold water (110 ml) and mix until homogeneous. Note: Do not reach the veil point.
03. Pre-shape the dough into a ball.
04. Cover with plastic. Rest for 1 hour.
BOOST
01. Place Zeelandia Panettone and unsalted butter in the mixer and mix on low speed (speed 1) for approximately 1 minute.
02. Add the sponge, egg yolks, orange zest, and part of the cold water (200 ml) and mix on low speed (speed 1) for another 3 minutes.
03. Gradually add the remaining cold water (200 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Divide into 500 g pieces. Pre-shape into a ball.
05. Cover with plastic. Rest for 30 minutes.
06. Pre-shape again and place into previously greased pandoro molds.
07. Ferment in a fermentation chamber (32°C) for approximately 3 hours or until ready.
08. Bake at 180°C for approximately 50 minutes in a deck oven.
09. Unmold and cool.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 50 minutes.
FINISHING
01. Place Zeelandia Icing Sugar and starch in a container and mix until homogeneous.
02. Sift the mixture over the pandoros.
03. Package.
Tips
Yield
7 Units of 450 g
Equipment
Mixer , Oven , Sieve , Scale , Pandoro Mold , Container , Fermentation Chamber
Suggested shelf life
360 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 237 | % VD (*) |
| Carboidratos (g) | 35 | % VD (*) |
| Açúcares totais (g) | 9.2 | % VD (*) |
| Aç adicionados (g) | 8.6 | % VD (*) |
| Proteínas (g) | 5.5 | % VD (*) |
| Gorduras totais (g) | 8.2 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 138 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.